Spaghetti Squash with Grass Fed Beef and Mushroom Marinara Sauce

There are so many different things you can do with spaghetti squash, but one of our favorites at Prep Dish is as an alternative to gluten-free pastas. In fact, if you are looking to cut calories, it has about 1/5th the calories per serving compared to an average gluten-free pasta. This super yummy recipe is such a hit with our subscribers, we put it back on the menu for October! Try it for yourself and see what all the buzz is about.

Ingredients

1 2-3# spaghetti squash

1# grass-fed, organic ground beef, 95%

25.5 oz tomato sauce or crushed tomatoes

1/2 onion, diced

2-3 cloves garlic, minced to equal 1T

1 tub of sliced mushrooms

2-3T herbs de Provence (or Italian herb blend)

Instructions

Pierce the spaghetti squash with a knife and roast for ~1.5 hours (for 2 small) or ~2 hours for 1 large squash (or until a knife easily pierces the skin). Carefully slice squash in half, allowing heat to escape. Set aside and allow to cool, remove seeds, then scoop out squash.

Some Prep Dish Tips:
This dish is a perfect make-ahead meal. Prep your sauce and your squash on a Sunday and pull it out anytime during the week for mealtime. Have leftover sauce? Freeze it for when you need an emergency meal!

Spaghetti squash also makes a great vegetable side. Some suggestion include:

serving it mixed with pesto

adding it to vegetable soup for a change in texture

chilling it to toss with salads

Even the seeds can be toasted for a crunchy snack. Make this versatile veggie a staple in your fridge.